I love Bundt cakes! They are easy to pop out of a Bundt pan, sprinkle with powdered sugar or drizzle with a glaze and viola you have an impressive cake. There is no need to worry about leveling cake layers or dealing with gobs of frosting. Another wonderful aspect of Bundt cakes is that if wrapped properly, they freeze beautifully.
For those reasons I choose to bake a Moist Pumpkin Bundt Cake for my book club meeting. Once a month we have a gathering to discuss our latest read, we rotate whose home we meet in, and we all take turns playing hostess. Book club means that we are hosting a casual supper party on a week night, after many of us have been working all day long. So true to my style of entertaining, I prepare as much food ahead as possible.
This Moist Pumpkin Cake fits the bill perfectly for my fall weeknight supper party.
Moist Pumpkin Bundt Cake Recipe
Ingredients
- 2-1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 can (15 ounces) solid-pack pumpkin
- Confectioners’ sugar
For Glaze:
- 2 tablespoons whole milk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon maple extract
- 2 cups sifted confectioners’ sugar
Directions
For Cake:
- Preheat oven to 350°. In a large bowl
- combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda, cinnamon, nutmeg, salt and cloves.
- Add to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer to a greased 10-in. fluted tube pan.
- Bake 60-65 minutes or until toothpick inserted near the center comes out clean.
- Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
- Dust with confectioners’ sugar or drizzle with glaze and it is ready to slice and serve. Or do like I do, make it ahead, wrap tightly in layer of plastic wrap and then a layer of foil. Tuck it into a freezer for a later date. I have kept bundt cakes frozen up to a month, and they always thaw easily and taste delicious.
To make the glaze:
- Whisk together milk, maple syrup, and maple extract.
- Whisk in powdered sugar adding sugar 1/2 cup at a time. Fully mix in sugar between each addition.
- Place thawed (or cooled) cake on wire cooling rack and slowly drizzle glaze over the top allowing it to drip down the sides. This is messy, so be sure to place cooling rack on cookie sheet to collect all the sticky run-off. Let set and then place cake onto serving platter.
Yield: 12-16 servings. Cake recipe from Taste of Home. 
This cake was absolutely delicious! It is very moist and sort of along the lines of pumpkin bread – not overly sweet.
Yummy!
Ingredients
- 2-1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 can (15 ounces) solid-pack pumpkin
- Confectioners' sugar
For Glaze:
- 2 tablespoons whole milk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon maple extract
- 2 cups sifted confectioners' sugar
Instructions
- Preheat oven to 350°. In a large bowl combine sugar and oil until blended.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda, cinnamon, nutmeg, salt and cloves.
- Add to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer to a greased 10-in. fluted tube pan.
- Bake 60-65 minutes or until toothpick inserted near the center comes out clean.
- Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
- Dust with confectioners' sugar or drizzle with glaze and it is ready to slice and serve.
- Or do like I do, make it ahead, wrap tightly in layer of plastic wrap and then a layer of foil. Tuck it into a freezer for a later date. I have kept bundt cakes frozen up to a month, and they always thaw easily and taste delicious.
To make the glaze:
- Whisk together milk, maple syrup, and maple extract.
- Whisk in powdered sugar adding sugar 1/2 cup at a time. Fully mix in sugar between each addition.
- Place thawed (or cooled) cake on wire cooling rack and slowly drizzle glaze over the top allowing it to drip down the sides. This is messy, so be sure to place cooling rack on cookie sheet to collect all the sticky run-off. Let set and then place cake onto serving platter.
